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Le Frenchie

Le Frenchie

Address 5 rue du Nil; 75002 Paris
off rue des Petits Carreaux
Neighbourhood 2nd Arrondissement - Sentier | See on map
Metro Sentier [M3]
Telephone +33 1 40 39 96 19
Website http://www.frenchie-restaurant.com/
Price Lunch EUR 25, dinner EUR 40
Hours Tues 20-23. Wed-Sat 12-14:30, 20-23

Don’t be fooled by the humble setting of this small bistronomic. Chef-owner Grégory Marchand previously worked in London on the team of the British capital’s mockney king of pukka tuck, Jamie Oliver, where his nickname was, yes, Le Frenchie. He also put in a stint at Danny Meyer’s Gramercy Tavern in New York before returning to Paris to open up his very own establishment, which took his London moniker as its name.

The young thirty-something French cuisinier works solo at the pots and pans, bedazzling gourmet palates with a menu that reflects the seasons. The current autumn offerings include Swiss chard ravioli, button mushrooms and ricotta, smoked trout or purée of celery and pickled girolles. And something for those wishing to push the boat out – belly of pork served with red cabbage and Puy lentil bouillon.

It’s very much the run-away top table of the moment in Paris right now, so popular that getting a reservation is the parlour game you have to win for a chance to taste the delights of this kitchen - and that’s over a year after opening.

Alternatively, head across the street to the recently opened Frenchie Bar a Vins, where smarter cookies are indulging in affordable vintages with smaller plates minus the wait. The food at the sister wine bar careens down a similarly market-fresh road, and with no reservations you’re all in the same pot-luck bucket together.

With stools at the wine bar (and a couple of al fresco options) proving to be highly sought after posterior-parking property, you’re as likely to indulge in a possessive game of Musical Chairs whilst punters try to move out as you are munching. However, if you really want a date to impress or keep your boy on song, bag a table for you and your guy in the main dining room and crow about your reservational clout.